Vodka Pasta (No Vodka)
Vodka Pasta (No Vodka)
Ingredients
- 1 pound pasta, penne rigate suggested
- 1/4 cup olive oil, enough to coat the bottom of the pan
- 1 yellow onion, small, diced
- 5 cloves garlic, minced
- 1 teaspoon Calabrian chili paste
- 1 can crushed tomatoes, 28 ounce, San Marzano suggested
- 1 cup heavy cream
- 1 cup pasta water, reserved
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1/4 cup fresh basil, for garnish, chopped
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 1 pound of pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
In a large skillet or Dutch oven, add a generous amount of olive oil (enough to coat the bottom of the pan) over medium heat. Add the 1 small diced yellow onion and sauté until softened and translucent, about 5 minutes.
⏱️ 5 min
- 3
Add the 5-6 cloves of minced garlic and 1 teaspoon of Calabrian chili paste to the skillet. Sauté for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the 1 (28 ounce) can of crushed tomatoes. Stir everything together to combine.
⏱️ 1 min
- 5
Bring the sauce to a gentle simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min
- 6
Reduce the heat to low. Stir in the 1 cup of heavy cream until fully incorporated into the sauce.
⏱️ 1 min
- 7
Gradually add the 1 cup of reserved pasta water, stirring continuously. This step helps create a creamy, emulsified sauce.
⏱️ 2 min
- 8
Season the sauce with salt and black pepper to taste. Adjust as needed.
⏱️ 1 min
- 9
Add the cooked pasta directly into the sauce. Toss well to ensure all the pasta is thoroughly coated with the creamy sauce.
⏱️ 2 min
- 10
Stir in the 1/2 cup of grated Parmesan cheese until melted and incorporated, making the sauce even creamier and adding a savory depth.
⏱️ 1 min
- 11
Serve immediately. Garnish each serving with additional grated Parmesan cheese and fresh basil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vodka Pasta (No Vodka)
- 1 pound pasta, penne rigate suggested
- 1/4 cup olive oil, enough to coat the bottom of the pan
- 1 yellow onion, small, diced
- 5 cloves garlic, minced
- 1 teaspoon Calabrian chili paste
- 1 can crushed tomatoes, 28 ounce, San Marzano suggested
- 1 cup heavy cream
- 1 cup pasta water, reserved
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1/4 cup fresh basil, for garnish, chopped
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 1 pound of pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
In a large skillet or Dutch oven, add a generous amount of olive oil (enough to coat the bottom of the pan) over medium heat. Add the 1 small diced yellow onion and sauté until softened and translucent, about 5 minutes.
⏱️ 5 min - 3
Add the 5-6 cloves of minced garlic and 1 teaspoon of Calabrian chili paste to the skillet. Sauté for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the 1 (28 ounce) can of crushed tomatoes. Stir everything together to combine.
⏱️ 1 min - 5
Bring the sauce to a gentle simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min - 6
Reduce the heat to low. Stir in the 1 cup of heavy cream until fully incorporated into the sauce.
⏱️ 1 min - 7
Gradually add the 1 cup of reserved pasta water, stirring continuously. This step helps create a creamy, emulsified sauce.
⏱️ 2 min - 8
Season the sauce with salt and black pepper to taste. Adjust as needed.
⏱️ 1 min - 9
Add the cooked pasta directly into the sauce. Toss well to ensure all the pasta is thoroughly coated with the creamy sauce.
⏱️ 2 min - 10
Stir in the 1/2 cup of grated Parmesan cheese until melted and incorporated, making the sauce even creamier and adding a savory depth.
⏱️ 1 min - 11
Serve immediately. Garnish each serving with additional grated Parmesan cheese and fresh basil.
⏱️ 1 min